All about shrimp
Tuesday, May 10, was National Shrimp Day. Are you a fan of America's most popular seafood? By all accounts, South Carolina is in the midst of a successful spring shrimping season. The local catch and demand have both been great. Here in the Lowcountry, and elsewhere around the U.S., it would not be a stretch to say that every day is Shrimp Day.
Do you have a shrimp-inspired recipe, dish or story to share? Let us know. We'd love to hear from you!
Charleston's Post and Courier is reporting that South Carolina's shrimping season may be off to a great start thanks in large part to a mild winter. The next few weeks will reveal more when waters are expected to reach their peak temperature of 70 degrees for local shrimpers. Are you a fan of this popular Lowcountry staple? Read on for tips on how to prepare a simple version using your own seasoning.
Fresh Catch Peel and Eat Shrimp
Fresh unpeeled shrimp
Crushed Red Pepper
Bring water to a boil and add unpeeled shrimp just long enough for them to turn pink. As soon as they do, quickly remove them. While hot, add melted butter to serve as a base. Combine with crushed red pepper and garlic to taste massaging the shrimp gently to blend butter and added seasoning.
This quick and easy recipe yields a rich, decadent flavor that can be tailored to please any palate. Cooking shrimp unpeeled is, perhaps, the best way to lock in the briny burst of flavor associated with the popular shellfish. It also helps prevent over-cooking, which shrinks them into a rubber-like consistency.
Here's to South Carolina's upcoming shrimping season. May we all enjoy its bounty. And don't worry about making a mess. The best meals here often do.